Topic · Vegetable Cookery Fundamentals
Shallot Techniques
Slicing
Shallot slices taste great in sauces and with flank steak. When you cook them they caramelize easily.
To cut the shallot into slices, simply peel and halve them through to the root. Cut each half crosswise up to the root end.
Dicing – “Ciseler”
To dice the shallots, cut them in half lengthwise, slice down vertically, towards the root end, making as many parallel slices as you can. Do not cut through the root, though, because it holds the shallots layers together. Then, holding the blade horizontally, cut through the onion several more times, usually 2 to 3 cuts, depending on how big they are. This makes a grid within the shallot that you can cut across to make very small pieces.
Then, holding the blade horizontally, cut through the shallot several more times, usually 2 to 3 cuts, depending on how big they are.
This makes a grid within the shallot that you can cut across to make very small pieces.
Note! Shallots should always be diced by hand. You might be tempted to use a food processor, but I recommend that you not do so. Processed shallots emerge more crushed than diced, and they develop a very bitter taste.
Mincing – “Hacher”
Video transcript: “If you want to have your shallots diced or “Ciseler” thinner, then mince them. Always chop your shallots with a knife, and never use a machine. A machine, such as a food processor, will puree the shallots and extract the juices. Because the blade will generate some heat, it will make the shallots taste bitter. So, never chop shallots with a machine, always use a sharp knife.”
